Osteoporosis is a concern with women entering and going through menopause because bone loss may start to occur. Osteoporosis is the loss of bone density, bone minerals and bone strength and there is no easy way to notice early warning signs.

To be proactive and prevent bone loss from occurring, start with a good diet and exercise that includes a little muscle building with weights. Some examples of exercise include walking, biking, swimming, golf or tennis.

This information is for informational purposes only and not to be considered as medical advice. This information is not intended to diagnose, prescribe, treat, or cure any medical condition. Statements should not be taken as a substitute for medical advice from a licensed physician. It is recommended to consult with your physician before implementing any dietary or lifestyle changes.

These cookies are to die for… and the best part is, they are actually pretty good for you!

They are gluten-free and dairy-free and made with wholesome ingredients. The best part is they are made with coconut palm sugar which doesn’t spike your blood sugar like regular white sugar does. Coconut palm sugar is rich in vitamins, minerals and contains 16 amino acids. As with any sugar, it’s best to use it sparingly, but it’s a much better alternative!

Okay, now for the recipe!

I like to simplify recipes as much as possible because then it makes me want to make it again. For these cookies, I use just one bowl, whip it all up and then use a cookie scoop which makes quick and equal dough balls.

Protein-packed and very low in sugar. I could seriously eat all of this to myself!

Ingredients:

Crust

5 tbsp cocoa powder

12 Medjool dates, pitted

1/2 tsp sea salt

1 c nut of choice (I used almonds)

1 tsp vanilla extract

Caramel Layer

10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained

3 tsp coconut oil

2 tsp vanilla extract

3 tbsp almond butter

Pie Filling

1 pkg organic firm tofu

½ cup almond milk

½ cup natural peanut butter

12 oz melted dark chocolate chips

Instructions:

Blend ingredients of each layer separately in food processor or blender and press into springform pan lined with parchment paper. No need to clean blender in between layers! After the pie filling layer, I drizzled the leftover chocolate and crushed some peanuts on top. Freeze for about an hour or refrigerate overnight. Let sit at room temperature before serving. You are probably sceptical of the tofu layer but TRUST, it’s so good!!!🍫🥜🥥

Traditional lasagna has sauce, meat, noodles and cheese, so you’re probably thinking that there’s no way that a lasagna without meat or dairy could taste any good – think again!

I tried out this recipe with some friends who are meat and cheese lovers and it was a hit!

Try it for yourself!

Ingredients:

Whole wheat oven ready lasagna noodles

2 jars of good quality pasta sauce (I like PC Organics)

1 tbsp extra virgin olive oil

2 yellow onions

2 packages of mushrooms

2 large handfuls of spinach

1 package extra-firm tofu

1 cup of hummus

1/2 cup nutritional yeast

1 tsp garlic powder

Instructions:

Preheat oven to 350 degrees fahrenheit. Chop up your onions, mushrooms and spinach and sauté with extra virgin olive oil. (Tip: I like to put everything into the food processor so it’s very finely chopped before I start cooking. This is especially helpful if you are serving this to picky eaters and you want to disguise the veggies!)

While the onions, mushrooms and spinach are cooking, prepare the “tofu ricotta”. First, crumble the block of tofu, then add in hummus, nutritional yeast and garlic powder. It should have the consistency of ricotta cheese.

Time to layer! In a 9×13 glass pan, layer: pasta sauce, oven ready noodles, ricotta, veggies, and repeat! Make sure your last layer is sauce that covers the noodles evenly or else you will end up with crunchy noodles on top. Sprinkle with nutritional yeast and a few pieces of chopped spinach.

Cover with aluminum foil and cook for 45 minutes and then remove and cook uncovered for an additional 10 minutes. If you insert your fork into the dish, the noodles should be soft.

Let sit for a few minutes before enjoying. I love preparing this dish on Sundays and then eating it for lunches or dinners throughout the week. To reheat: bake in the oven for about 10 minutes at 350.

Preheat the oven to 400 degrees fahrenheit. Slice the squash in half lengthwise, remove the seeds, coat with olive oil and a sprinkle of salt and pepper. Place flesh down on a roasting pan and roast for approximately 30 minutes or until skin begins to brown and the squash is fork tender.

Sauté the onions in a large pot over medium heat in olive oil with the ginger and garlic until the onions become translucent. Once the onions are cooked, you can turn off the heat and let them sit until your squash is ready.

Once your squash is cooked, remove from oven and scoop out the squash from the skin. Add squash to the large pot along with 2 containers of veggie broth.

Add mixture to a high-speed blender and blend until smooth. Be sure to keep the vent open and be careful as the soup will be very hot! I like to use a ladle to transfer the soup to the blender and blend in 2 batches as this recipe makes a lot of soup!

Once your soup is blended, you are ready to enjoy! It can be stored in the fridge for about a week.

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Ashley Magwood

Hi, I'm Ashley and this is my food blog where I share my favourite recipes, inspiration, and meal prep ideas! I am currently studying holistic nutrition and health coaching. My goal is to inspire others to look and feel amazing by nourishing their bodies with wholesome and nutritious choices.